RecipeDB

Cooking in progress....

Lotus Root With Umeboshi Plum Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.8539
Energy (kCal)147.0347
Carbohydrates (g)34.1598
Total fats (g)0.2003
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and peel the lotus root. | 2. Slice it into wheels about 1/8 inch thick. | 3. Bring a medium-sized pot of water to boil. | 4. Put the vinegar and lotus pieces in the water and simmer until the lotus becomes almost transparent, about 2 minutes. | 5. Drain and rinse under cold running water. | 6. Pat dry with paper towels. | 7. Chill. | 8. Remove the pits from the umeboshi plums. | 9. In a small bowl, mash the plums with a fork. | 10. Add soy sauce and sugar and combine thoroughly. | 11. Combine chilled lotus root and seasoned plum sauce and toss well to coat the lotus root evenly. | 12. Serve in small individual bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lotus root 6 ounces 125.8717 29.3077 4.4225 0.1701
    rice vinegar 1 teaspoon - - - -
    umeboshi 3 - - - -
    soy sauce 1 teaspoon 2.8089999999999997 0.2613 0.4314 0.0302
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition